I think the best addition to today’s kitchen is the Internet. Just last Sunday Drew told me he wanted pancakes. Since he has been on a Lucky Charm kick the past few months, I hadn’t replenished my supply of Hungry Jack.
I remembered that I had some extra buttermilk from another recipe that I needed to use or it would have gone bad. So, I googled “buttermilk pancakes,” and a recipe from www.allrecipes.com came up. Thankfully I had everything on hand, so Drew and I got cooking. It only took 20 minutes start to finish, and he loved the homemade panckes!
This past weekend I decided to do the same thing but include some fresh-picked strawberries we had gotten the day before. But I realized that I didn’t have the 1 1/2 cups of buttermilk I needed, so I googled “buttermilk substitute.” I found out that yogurt can be substituted for buttermilk, so along with the 1 cup of buttermilk I had, I used 1/2 cup of lowfat strawberry-banana yogurt. It worked great and I couldn’t tell the difference (one small healthy step counts, right?).
Here is the recipe below, including my addition of the yogurt and strawberries:
1 1/2 cups all-purpose flour
1 1/2 tbsp. white sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/2 cup yogurt
1/4 cup milk
1 1/2 eggs, slightly beaten
3 tbsp. butter, melted
3/4 cup strawberries, sliced
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, yogurt, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a griddle or frying pan over medium high heat. Coat with a very thin layer of butter or oil.
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides.
- Add strawberries on top of pancakes, followed by syrup.
The odd quantities are because I halved the recipe I found online. The recipe above serves four.